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One-Sheet Lemon Garlic Roasted Winter Veggies

Warm roasted veggies for that cool winter day to get you through all the feels (Whole30, Vegan, GF, DF)

Ingredients:

  • 1 Sweet Potato, peeled and cut into wedges
  • ½  Fennel bulb, sliced
  • 1 Beet, peeled and and cut into wedges
  • 1 Turnip, peeled and cut into wedges
  • 1 Carrots, peeled and cut into wedges
  • 10-12 Brussels Sprouts, halved or quartered
  • 2 tbsp Cedar Valley Selections Lemon Garlic dressing
  • 1-2 tbsp Dried herbs (Thyme or Rosemary)
  • 1-1.5 tbsp Olive Oil
  • Salt and pepper, to taste

Method:

  1. Preheat the oven to 400F and grease a baking tray. 
  2. Cut the vegetables as evenly as possible. Add Cedar Valley Selections Lemon Garlic dressing, dried herbs, olive oil, salt and pepper. Toss to coat the veggies.
  3. Arrange the veggies on the greased baking tray in 1 layer; avoid crowding. Use 2 baking trays if necessary.
  4. Bake for 40-45 minutes, flipping the veggies halfway.
  5. Remove from the oven and let cool for a few minutes.
  6. Transfer to a serving bowl. Add more Lemon Garlic dressing if desired and enjoy! 

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